Competitive eating vies with family expectations in a funny, heartfelt novel for middle-grade readers by National Book Award winner Pete Hautman. David can eat an entire sixteen-inch pepperoni pizza in four minutes and thirty-six seconds. Not bad. But he knows he can do better. In fact, he’ll have to do better: he’s going to compete in the Super Pigorino Bowl, the world’s greatest pizza-eating contest, and he has to win it, because he borrowed his mom’s credit card and accidentally put $2,000 on it. So he really needs that prize money. Like, yesterday. As if training to be a competitive eater weren’t enough, he’s also got to keep an eye on his little brother, Mal (who, if the family believed in labels, would be labeled autistic, but they don’t, so they just label him Mal). And don’t even get started on the new weirdness going on between his two best friends, Cyn and HeyMan. Master talent Pete Hautman has whipped up a rich narrative shot through with equal parts humor and tenderness, and the result is a middle-grade novel too delicious to put down.

Quinn Mallory and his companions journey through parallel dimensions of Earth to strange, very different San Francisco that reflects an alternate history of the planet. Original. TV tie-in.

A collection of seventy-five slider recipes packing flavor into little bites for omnivores and vegetarians, plus recipes for buns and condiments. Sliders are an art form, a modern-tapas-of-sorts. A remarkable slider is one that allows you to evenly taste all the delicious ingredients within it. You can’t eat just one! Way better than a cupcake, sliders are delicious and fun—and you can’t eat just one of these savory, handheld treats. Indulge in the awesome world of sliders and mini sandwiches through more than seventy-five omnivorous and vegetarian recipes—that are more than just your usual mini burger— complete with homemade breads, buns, and sauces. Way better than a cupcake, these omnivore and vegetarian slider recipes include limitless ingredient and flavor combinations just waiting to be squeezed between two buns. Sliders are the perfect bite that can be served as an appetizer, tapas, entrée, side, or midnight snack. The Slider Effect focuses on these amazing, handheld mini sandwiches featuring more than seventy-five recipes and sixty-five delicious photographs designed to turn you into a slider pro. The opening chapter begins with slider pantry basics, followed by four main chapters that focus on meat, poultry, seafood, and vegetarian sliders. In the Meat chapter you’ll find recipes for Grilled Steak and Potato Sliders as well as Mediterranean Lamb Sliders. The Poultry chapter will introduce you to Turkey-Bacon BLT Avocado Sliders and Chicken Curry Sliders. The Seafood chapter ranges from Fish and Chips Sliders to Shrimp Fajita Sliders. And in the Vegetarian chapter you’ll find tiny buns filled with roasted beets, eggplant, polenta, and black beans. If you like making your own rolls, there are recipes ranging from biscuits to challah and from waffle to pretzel buns. And what slider would not be complete without a dab of Cilantro, Lime and Green Chile Aioli or Arugula Pumpkin Seed Pesto on top? There is no end to what you can make work in a slider! Praise for The Slider Effect “Miniatures are undeniably cute, especially when they’re mini Western Bacon Cheeseburgers. As far as buns go, Chef Jonathan Melendez goes the extra mile and stuff this book with recipes for waffle buns, black pepper buttermilk biscuits, braided challah buns and more.” —Tiffany Do, Food Republic “Hostesses and snack enthusiasts will swoon for this recipe-packed cookbook dedicated to one of life’s smallest joys.” —Ashley Macey, Brit + Co

How Do They Do That? A young man of Dublin walks past a row of streetlights at night--and they go out, one by one, as he passes. An engineer in Woodville, Washington, is stopped by police and his car searched to nd out what he's doing to their streetlights. An Australian in the entertainment industry parks his car in a parking lot, and the light above him goes out-until the following evening when he parks in precisely the same space and the light comes on again. And that's not all. When a guest in a restaurant in Athens, Greece, asks that the music be turned down, they refuse--whereupon she "kills" the restaurant's electricity and they eat the rest of their meal by candlelight. Other people affect traf c lights, computers, railway crossings... This is Street Light Interference (SLI). Once considered to be folklore--something that happened to a friend of a friend--today it is recognized as a scienti c enigma with implications for our knowledge of the universe, including ourselves. In this, the rst full-length book on SLI, we hear from some of the hundreds of SLIders who have reported their uncanny experiences, and consider the wider implications of this fascinating phenomenon.

Let's play peekaboo with baby animals! Make the baby chick hatch or the baby joey peek out of its mother's pouch with Peekaboo Sliders: Baby Animals. From a koala to a penguin, each page includes a slider that either moves up, down, or left or right! Children 1 and up will find entertainment learning about baby animals in this hands-on board book.

The once humble burger has become the pinnacle of modern fast-food culture—now you can make all the classics plus inspired gourmet versions of big burgers (and their chic little cousins, the sliders) at home. The once humble burger has become the pinnacle of modern fast-food culture—now you can make all the classics plus inspired gourmet versions of big burgers (and their chic little cousins, the sliders) at home. The whole world has gone burger-crazy, and for good reason actually—those first bites of a juicy burger are one of life’s simple, unadulterated pleasures (there may be a few calories but that’s what cheat days, Mondays, Fridays and general celebrations are for right?!). There is nothing like that rush of satisfaction that only comes from a perfectly cooked patty served just the way you like it, with crisp salad, oozing cheese and piquant sauce. Everyone’s got a favorite, whether it's a crispy deep-fried buttermilk chicken with blue cheese and hot sauce, a classic beef, pickles and ketchup or a mushroom and halloumi burger with all the trimmings. They don’t even have to be calorific these days and the range of properly delicious veggie burgers available has set a new standard for vegetarian and vegan comfort food. With this book there is no need to trek out to an overpriced burger joint when you can quickly and easily whip up something just as delicious at home. Try something new with the inspired takes on sauce ideas: from tzatziki with lamb burgers to apple and chile relish with pork patties. Classic burger buns are always a favorite, but just wait until you try the naan bun with a curried vegetable patty or the pretzel bun with a salt beef patty—the exciting flavour combinations are seemingly endless. Whether you are after the biggest, meanest meatiest tower or a light and delicious vegan number made with fresh nutritious sauces, find your perfect patty right here in these pages. Serve the simpler recipes for weeknight family dinners, slinky sliders are perfect for entertaining friends and you could even use the best gourmet recipe to woo someone special…after all, the ability to make a great burger says a lot about a person. Chapters are divided into Simple Classics, Party-time Patties, Veggie Heaven, Super-size Stacks, Virtuous Burgers and Adventurous Ideas.

The classic burger has gone from humble beginnings (as a simple hamburger sandwich brought over to the States by German immigrants) to become an enduring symbol of modern fast-food culture. This text presents high-quality burgers, made with organic ingredients and bold flavourings, topped with inspired new takes on mayos and relishes and presented in freshly-baked artisan buns and rolls.